Mutti® Bolognese Sauce

Mutti® Bolognese Sauce

This big batch recipe makes enough to serve a crowd and freezes wonderfully. Freeze half right away and serve the other half for tonight’s dinner. Each half of the recipe easily serves six. Slow simmering is the key to developing the rich luscious flavor in this classic northern Italian ragú. Finely chopped pancetta, carrots, celery and onions create a silky background texture for the meat, while white wine and milk add depth and creaminess. Serve with a wide pasta such as pappardelle to create the right balance of flavor and texture.

Made with Tomato Puree

The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.

150 min (COOK TIME: 10 min / PREP TIME: 140 min)



  • 1 tbsp olive oil
  • 1 tbsp butter, plus additional for serving
  • 3 oz pancetta, diced
  • 1 large yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 cloves garlic finely chopped
  • 2 lbs equal parts ground beef, veal and pork
  • 1 cup whole milk
  • 1 cup white wine
  • 1 tsp dried thyme
  • 2 leaves bay
  • 3 tbsp Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
  • 2 cans or 1 can Mutti® Finely Chopped Tomatoes (14 oz., 28 oz., Polpa)
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  1. Heat olive oil and 1 tablespoon of butter in a large heavy saucepot or Dutch-oven over medium-high heat and cook pancetta until golden brown, stirring frequently. Stir in onion, carrots, celery, salt and pepper and cook about 10 minutes or until vegetables are golden brown and carrots are beginning to soften. Add garlic and stir to combine.
  2. Add the meat to the pot and break it apart with a spoon while browning evenly, stirring occasionally. Stir in milk, reduce heat to low and simmer until almost all liquid has evaporated. Add wine, stirring to combine and cook until reduced by about half.
  3. Stir in thyme, bay leaves, tomato paste and finely chopped tomatoes. Cover and reduce heat to low. Simmer about 2 hours, stirring occasionally. Adjust seasoning with salt and pepper.
  4. Divide Bolognese as desired into freezable portions in airtight storage containers

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Also made with: Tomato Puree

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